| Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking Y Jiang, D Li, J Tu, Y Zhong, D Zhang, Z Wang, X Tao Food Chemistry 344, 128587, 2021 | 75 | 2021 |
| A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail … Z Wang, J Tu, H Zhou, A Lu, B Xu Meat Science 172, 108359, 2021 | 64 | 2021 |
| Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon X Gan, L Zhao, J Li, J Tu, Z Wang Food Microbiology 93, 103605, 2021 | 35 | 2021 |
| An insight into the mechanism of interactions between mushroom polysaccharides and starch J Tu, M Brennan, C Brennan Current Opinion in Food Science 37, 17-25, 2021 | 35 | 2021 |
| Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies G Wu, X Hui, L Stipkovits, A Rachman, J Tu, MA Brennan, CS Brennan Innovative Food Science & Emerging Technologies 68, 102606, 2021 | 34 | 2021 |
| Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion J Tu, B Adhikari, MA Brennan, P Cheng, W Bai, CS Brennan Food Hydrocolloids 139, 108504, 2023 | 20 | 2023 |
| A method of producing edible oils with high quality by water J Tu, W Wu, J Yang, J Li, X Ma Journal of food processing and preservation 41 (6), e13280, 2017 | 19 | 2017 |
| An underlying softening mechanism in pale, soft and exudative–Like rabbit meat: The role of reactive oxygen species–Generating systems Z Wang, H Zhou, K Zhou, J Tu, B Xu Food Research International 151, 110853, 2022 | 17 | 2022 |
| Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit … J Tu, MA Brennan, X Hui, R Wang, D Peressini, W Bai, P Cheng, ... International Journal of Food Science & Technology 57 (5), 2715-2728, 2022 | 14 | 2022 |
| Establishment of an aqueous method for extracting soybean oils assisted by adding free oil J Tu, W Wu Grasas y Aceites 70 (3), e313-e313, 2019 | 13 | 2019 |
| Delivery of phenolic compounds, peptides and β-glucan to the gastrointestinal tract by incorporating dietary fibre-rich mushrooms into sorghum biscuits J Tu, MA Brennan, G Wu, W Bai, P Cheng, B Tian, CS Brennan Foods 10 (8), 1812, 2021 | 10 | 2021 |
| An advanced pilot method of separating peanut oils with high quality based on aqueous extraction J Tu, W Wu Separation Science and Technology 55 (4), 739-751, 2020 | 10 | 2020 |
| Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion J Tu, B Adhikari, MA Brennan, S Luo, P Cheng, W Bai, CS Brennan Food Chemistry 411, 135426, 2023 | 8 | 2023 |
| Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release R Wang, M Li, G Wu, X Hui, J Tu, MA Brennan, B Guo, CS Brennan International Journal of Food Science & Technology 57 (2), 1208-1217, 2022 | 8 | 2022 |
| Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods J Tu, W Wu Journal of food science and technology 56 (10), 4722-4731, 2019 | 7 | 2019 |
| Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1 … J Yang, J Liao, H Dong, G Huang, W Bai, J Tu, X Zeng Journal of Agricultural and Food Chemistry 70 (45), 14395-14402, 2022 | 6 | 2022 |
| Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of … W Bai, J Liang, W Zhao, M Qian, X Zeng, J Tu, J Yang International Journal of Food Science & Technology 57 (8), 5494-5503, 2022 | 6 | 2022 |
| Muscle food and human health: A systematic review from the perspective of external and internal oxidation Z Wang, Z Wu, J Tu, B Xu Trends in Food Science & Technology, 2023 | 4 | 2023 |
| Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer J Tu, B Adhikari, MA Brennan, W Bai, P Cheng, CS Brennan Food Research International 173, 113268, 2023 | 3 | 2023 |
| Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate J Tu, J Guo, H Dong, P Cheng, C Brennan, W Bai, X Zeng, J Yang Journal of Agricultural and Food Chemistry 71 (20), 7812-7819, 2023 | 2 | 2023 |
